Slavonian Fish Paprikash
A thick, richly red Croatian fish paprikash made with freshwater fish, sweet paprika and homemade noodles.
Ingredients
- freshwater fish (carp, catfish or pike-perch)1000 g
- onion250 g
- sunflower oil30 ml
- ground sweet paprika1 tbsp
- dried chili pepper1 pcs
- garlic2 cloves
- tomato puree150 ml
- water2000 ml
- dry white wine200 ml
- black peppercorns1 tsp
- salt1 to taste
- wide homemade noodles250 g
Instructions
Clean the freshwater fish, rinse and cut into portion-sized pieces. Finely chop the onion and garlic.
Heat the sunflower oil in a large pot or Dutch oven. Add the onion and sauté over low heat for about 3 minutes, until soft but not browned.
Add the garlic, sweet ground paprika, black peppercorns and dried chili pepper; stir and cook for 1 minute.
Pour in 1300 ml of water, add the tomato purée and salt. Bring to a boil and simmer the base for 20 minutes over medium heat.
Gently add the fish pieces to the paprikash, pour in the dry white wine, reduce the heat and simmer for another 40 minutes. Do not stir with a spoon so the fish doesn't fall apart; just occasionally shake the pot gently.
Meanwhile, cook the wide homemade noodles in salted water (season to taste) until done, then drain.
Divide the noodles among plates, ladle the hot fish paprikash over them and serve immediately.
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